Antipasto-Platter Pizza

Prep Time:
20 mins
Total Time:
40 mins

This creative pan pizza starts with a quick homemade dough. Then it takes inspiration from classic antipasto platters; artichokes, mortadella, and green olives are among the toppings that mingle with zippy marinara sauce and gooey mozzarella cheese.


  • ¼ cup extra-virgin olive oil

  • 1 pound Quick and Easy Pizza Dough

  • Kosher salt and freshly ground pepper

  • ¾ cup marinara sauce, such as Rao's Homemade

  • 8 ounces low-moisture mozzarella, such as Polly-O, thinly sliced

  • 2 ounces sliced mortadella, cut into 1-inch strips

  • 2 ounces sliced capocollo, cut into 1-inch strips

  • ½ cup marinated artichoke hearts, drained and quartered if whole

  • ½ cup pitted marinated green olives, halved

  • ½ cup pepperoncini, halved


  1. Preheat oven to 450°F with a pizza stone or baking sheet set on a rack in lowest position. Drizzle 3 tablespoons oil onto a rimmed quarter-sheet pan (9 by 12 1/2 inches). Stretch dough to edges of pan. Drizzle evenly with remaining 1 tablespoon oil; season with salt and pepper.

  2. Spread marinara evenly over dough, leaving a 1/2-inch border. Top evenly with cheese, then mortadella, capocollo, artichoke hearts, olives, and peperoncini. Bake in pan on stone until bubbly and crust is golden brown and set on bottom, 20 to 22 minutes.

    Antipasto-Platter Pizza
    Lennart Weibull
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